Nutritional Facts

Directions

In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the egg, egg white and extract. Combine the flour, baking powder, baking soda and salt; gradually add to butter mixture. Break apart any large pieces of granola; stir granola and cranberries into dough.

Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 1-1/2-in. rectangle; place each on a baking sheet coated with cooking spray.

Bake at 350° for 20-25 minutes or until golden brown. Carefully remove to wire racks; cool for 5 minutes.

Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.

Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.Yield: 2-1/2 dozen.

Originally published as Granola Biscotti in Light & Tasty
December/January 2007, p39

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"My first attempt at biscotti and these turned out beautifully. Very easy to make. I used vanilla instead of almond extract because I didn't have it and didn't want to spend $6 for it until I found out if I liked the recipe. I will be making more of this recipe for myself and for gifts."